Crab cakes (low calorie)

Yield: 4 servings

Measure Ingredient
1¼ ounce Fresh white sandwich bread (abt 1 1/2 slices)
3 Egg whites
1 tablespoon Mayonnaise
1 teaspoon Dry sherry
3 drops Hot pepper sauce
1¼ teaspoon Paprika
¼ teaspoon + 1/8 tsp ground mustard
¼ teaspoon + 1/8 tsp freshly ground black pepper
1½ pounds Fresh lump crabmeat, picked over
2 teaspoons Olive oil
1½ tablespoon Fresh lemon juice
1½ teaspoon Worcestershire sauce
¼ teaspoon Ground allspice (scant)
¼ teaspoon Cayenne pepper (scant)
3 tablespoons Minced fresh Italian flat-leaf parsley

Place the white bread in a food processor and process to soft crumbs.

Set aside. In a medium bowl, combine the egg whites, mayonnaise, lemon juice, Worcestershire sauce, sherry, hot sauce, paprika, curry powder, black pepper, mustard, allspice, cayenne and parsley. Add the crabmeat and bread crumbs; toss with a fork to combine, taking care not to break up the crab meat lumps. Shape the crab mixture into twelve 2½- to 3- inch patties and place them on a baking sheet lined with waxed paper. Refrigerate for at least 20 minutes to dry the patties slightly. (The patties can be made 1 day ahead; covered with plastic wrap and refrigerated.) In a 10-inch non-stick skillet, heat 1 teaspoon of the olive oil over moderate heat. Add 6 of the crab patties and fry until golden brown, about 3 minutes on each side. Set the cooked patties aside in a warm oven while you fry the other 6 patties in the remaining teaspoon of olive oil. Serve at once. Makes 4 servings; 264 Calories per serving. [THE BALTIMORE SUN; May 12, 1991] From: Dale Shipp Date: 09-16-94

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